Pear Nut Scones Recipes

PEAR-NUT SCONES

Steps:

• Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
• On ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

PANCETTA, PEAR AND PARMESAN SCONES

Steps:

• Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp. Drain on paper towels; break it up into pieces when it is cool. Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn. Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes. Set aside on a plate to cool.
• Heat oven to 450 degrees F.
• Sift into a bowl the flour, baking powder, salt, and sugar. Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs. Stir in the pepper, rosemary, and pancetta. Add the cream; mix just until the dough has come together. With floured hands, gather the dough into a ball and place it onto a floured surface. Divide the dough into 8 pieces and form them into balls. Place them onto a parchment paper lined baking sheet. Press a well into the center of each with your thumb, place 1 teaspoon of the cooled cooked pears into the well, and pinch the scones closed. Sprinkle the tops with the cheese. Bake the scones for 12 to 14 minutes, or until the tops are golden brown. Remove from the baking sheet and cool on a wire rack. Sprinkle with some more parmesan.

OATMEAL PEAR NUT VANILLA BUTTERNUT SCONES

Steps:

• Preheat oven to 400 degrees. Lightly grease baking sheet/sheets.
• In a large bowl combine dry ingredients. Grate frozen butter or use a pastry cutter or two knifes to cut into pea sized pieces and well incorporated. ***If grating is small enough you may not need to cut it in, just make sure it is well incorporated. ***It is very wise to buy a pastry cutter if you make pastry doughs or pie doughs often.
• In a measuring cup, beat the egg, then add extract and juice to make 1 1/2 to 2 cups of liquid. If needed add milk to make 1 1/2 to 2 cups of liquid. Put in 1 1/2 cups then add a tablespoon at a time to the right consistency which is sticky.
• Quickly add the egg mixture to the dry ingredients, mixing until just blended and the dough is well moistened. ***The dough will be sticky.
• Fold in drained fruit and nuts.
• Turn the dough out onto a well-floured surface and be sure it is combined. You should see lumps of butter in the dough.
• Flour your hands and a rolling pin and roll the dough 1/2" to 3/4" thick in a circle or rectangle (which ever is your preference) and cut into wedges. Place wedges on the prepared baking sheet/sheets. Make sure you separate them and have a little space between to allow them to bake appropriately. ***These are not recommended for the drop method.
• Bake for 15 minutes. The scones should be crisp and done inside (check with toothpick for doneness, toothpick should come out clean).
• If after 15 minutes scones aren't done decrease temp to 350 degrees and bake for up to 10 minutes more, checking every 2 or 3 minutes.
• ***You can make a glaze to compliment your flavor combination if desired: 1 tsp. extract of choice 1 Tbsp. milk/water/left over fruit juice Powdered sugar Mix extract and liquid, add sugar until desired consistency is reached. Can add spices, juice or zest to the glaze if you'd like.
• ***You can make these in all kinds of tastes and flavors. Just play with it using your favorite flavors, spices and additions. It is a very forgiving scone recipe.

SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY

Steps:

• Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a large bowl to combine. Add butter to bowl and, working with a few pieces at a time, scoop some butter and flour mixture into your hands. Squeeze butter, pressing thumbs across your fingertips to flatten into petal shapes. Repeat until all butter is flattened and coated with flour mixture.
• Add caraway seeds and currants to bowl, tossing to combine. Slowly add 1 cup buttermilk, stirring constantly with a fork, just until mixture begins to form clumps. Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour mixture remains in bowl.
• Transfer mixture to a parchment-lined baking sheet. Lightly dust hands with flour and gather mixture into a ball, gently squeezing to form a dough (it may still crumble slightly).
• Flatten dough to a 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 7-inch-diameter round. Cut into 8 equal wedges, then separate wedges 1/2 inch apart. Brush tops with buttermilk; sprinkle with remaining 2 tablespoons sugar.
• Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack. To serve, split scones, sandwich pear and cheddar slices, and drizzle with honey.

WALNUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

PEAR WALNUT SCONES

Steps:

• Heat oven to 425°F. Lightly spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix and granulated sugar. Stir in whipping cream and egg until dough forms. Fold in pear and chopped walnuts.
• On cookie sheet, pat dough into 8-inch round (if dough is sticky, dip fingers in Bisquick mix). Sprinkle with coarse sugar. Using sharp knife, cut round into 8 wedges, but do not separate. Place walnut half on top of each wedge.
• Bake 12 to 15 minutes or until golden brown. Cool 5 minutes; carefully separate wedges. Serve warm.